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Dyed Deviled Eggs

by Karyn Brown

Easter doesn’t seem complete without dyed eggs and deviled eggs. This recipe combines the two for a pretty addition to your holiday meal.


  • 6 eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • Salt and pepper to taste
  • Food coloring (I like the neon colors)
  • Vinegar

To make:

  1. Hard boil your eggs, using any method you prefer. Older eggs are easier to peel because the air pocket is larger and the membrane is less sticky.
  2. Peel the eggs
  3. Slice eggs the long way, removing and reserving the yolks
  4. Place several drops of food coloring, a teaspoon of vinegar and 2/3 cup of water in a cup and mix, repeating for all the colors you want
  5. Add sliced egg whites to bowls of dye and leave in until they are the desired hue
  6. Remove the whites and drain
  7. Mix yolks, mayo, mustard, salt and pepper and pipe or spoon into egg whites
  8. Cool for 30 minutes before serving

For a more sophisticated flavor try this deviled egg recipe:

  • 4 oz gorgonzola or other blue cheese
  • 1 tsp butter
  • 3-4 tablespoons bacon crumbles
  • dash Worcestershire sauce

To make:

  1. Allow blue cheese and butter to soften at room temperature for 30 minutes
  2. Mix butter and cheese together until creamy
  3. Add egg yolks, Worcestershire sauce and bacon bits
  4. Mix well
  5. Spoon or pipe into egg whites.
  6. Chill before serving

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